For hearty summer dinners, here is a delicious one! Asparagus, potato and cheese tart.

For the shortcrust pastry:

8 oz plain flour
A pinch of salt
6 oz butter
3-4 tbsp cold water

Sift the flour and add the salt into a mixing bowl. Chop the butter into cubes and coat them in the flour. Rub the butter into the flour until it resembles breadcrumbs. Make a well in the centre and add the water. Press the mix together and form a dough. Turn on to a lightly floured board and knead the pastry until it’s smooth. Put the dough back into the bowl in the shape of a ball, cover with cling wrap and chill in the fridge for half an hour.

For the filling:

Red onion
Potatoes (depending on how many you’re feeding, we allowed about 4 potatoes each!)
Single cream
Asparagus
Vegetable stock
A good chunk of cheddar cheese

Preheat the oven to 180C.

Finely slice the red onion and fry in a saucepan with a little butter (or olive oil) until the onion is transparent. Remove from the heat. Slice the potatoes and boil them for about 10 minutes until they are parboiled and starting to feel slightly soft when you stick a fork in them.

Heat up some cream and dissolve a little vegetable stock into it. Tail your asparagus and grate some cheese.

Butter out your oven dish and roll out the pastry until it’s the thickness of a pound coin and line it with the pastry. Drain the potatoes completely and fork them onto the pastry. Pour over the cream and put the asparagus in a nice little line and top with grated cheese.

Pop into the oven and after half an hour it should be sizzling and delicious!